Why I Grind My Own Flour

why

Do you love bread?  Or anything made from flour for that matter?  Like, do you have to have a slice of bread from Longhorn every time you go?  Do you know what I mean?  Like a cookie or what about Chicken Pot Pie with a yummy crust!

For those that do not know, I was diagnosed about four years ago with an intolerance to Gluten so I stopped eating bread.  Yeah, it was pretty miserable.  I didn’t understand what was causing it.  I spent the next few years researching and trying to make some sense of it. After meeting an amazing lady a few years ago, she changed my entire outlook on flour.  well, that’s what bread is made from, right?  I learned that it’s not the Gluten that is bothering us.  It’s the fact that the miller’s from the 1900’s started to remove the vital nutrients of the Wheat Germ and the Bran and added in a few things to give the flour a longer shelf life.  Well. that stinks.  Why would they mess with our nutrients just to keep the flour from going rancid too quickly?  It’s more money in their pockets, that’s why.

This lady that I am talking about is named Sue Becker. Click HERE  for a little more info on Sue.  I learned so much from her and I joined her Co-Op and started buying my own grains in 2015.  I thought to myself, “I’m going to try the grains and see what it does to me”.  I use to have bad “chicken skin” on my elbows and I had developed a horrible rash on my neck that would not go away for anything.  I started making homemade blueberry muffins and I noticed no bloating.  Uhmm, that’s a good sign.  I then made a homemade loaf of bread.  No side effect there either.  What!!!

Move forward to today and I am making something with the flour almost every day.  If it’s not bagels, it’s bread or rolls or my new thing is hamburger buns.  Do you understand how much I missed a Hamburger Bun??

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I’m telling you I won’t go back.  Go back to eating any other bread than this.  I highly recommend buying a grain mill and grinding your own flour.  It is so worth it.

I know not everyone will do that, so I wanted to let you know that I am going to start grinding and selling 5lb. bags of fresh milled flour.  If you are interested in buying some, please email me at wendy@littlehousesimpleliving.com.  It’s easily kept in the freezer so you can pull it out any time you need it.

I want everyone to benefit from the nutrients from the grains.  It’s loaded with vitamins and minerals that our bodies are lacking.

While I am here and sharing all of this with you, I have had several people want my bagel recipe.  I have only branched out to plain and Cinnamon & Raisin but I will let you know when I feel a little more daring and try some other variations.  Just wait.  You are going to be telling Panera to move over cause your bagels will be so amazing, especially when they come right out of the oven.  I kid my family that the “Hot Fresh Now” light is on LOL.

Whole Wheat Bagels

  • Servings: 12
  • Difficulty: easy
  • Print

This recipe comes to you from Sue Becker with a few twists of my own.  They are fun to make and freeze well; the recipe can easily be doubled.

INGREDIENTS:

2 ¼ cup of warm water                                  5 cups of freshly milled Hard White flour

2 Tbsp. of raw local honey                             2 tsp. Instant yeast

2 ¼ tsp. Himalayan salt

 DIRECTIONS:           

Combine water, honey and salt.  Add half the flour and yeast and mix well.  Add remaining flour and knead to form a slightly stiff dough (8-10 minutes).  Cover and let rise until double.  If you are using a Kitchen aid mixer or similar type, lessen the water by ¼ cup and only knead for 8 minutes.

 Divide the risen dough into 12 pieces and shape into balls, allowing them to rest.  Meanwhile, fill a large pot with water, bringing it to a boil and then add 1/3 cup of honey.  Working with only 6 balls at a time, take each ball and poke a hole in the middle with your thumb and twirl it around to enlarge the hole.  Let each bagel rest for 5 minutes.  Place 2-3 bagels at a time in the water for 1 minute. While these cook, prepare the next 6 bagels.  The bagels should sink and will rise.  After the minute, remove them from the water with a slotted spoon and place side by side on a greased cookie sheet.  I put parchment paper down to make it easier for clean up.  Bake at once in a 425 degree oven for about 35 minutes.  Now, I have a convection oven and I back mine at 400 for 20 minutes.  You can cut them immediately and spread them with cream cheese or make a breakfast sandwich like we do.  Oh my holy bagel!  You won’t buy store bought ever again!!!

 Here’s a variation for Cinnamon & Raisin: Add 1 tbsp. of cinnamon and 2 tbsp. of honey after the dough has been kneaded.  If you want to make 6 plain and 6 of these, then just ½ the measurements.  Enjoy!

If you want to know more about grinding your own flour or just have questions, please comment here or email me at wendy@littlehousesimpleliving.com.  Happy Baking!

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One thought on “Why I Grind My Own Flour

  1. […] HERE for more on grinding your own flour. […]

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